March 30, 2014

Gluten-Free, Vegan::Asparagus "Noodle" Salad

Okay, can anyone say no to this beautiful masterpiece?
I tried to get all iron-chef with my plating for this recipe ;)
I don't have a spirulini to spirulize my squash to make veggie "noodles",
but I recently watched a FoodWishes video on asparagus salad
and was inspired to make this recipe on my own! 
Instead of spirulizing the asparagus, I used a regular vegetable peeler to peel the asparagus
into thin, flat "noodles". It makes eating a salad look so much more elegant
and fancy without very much effort :)

Recipe: Vegan, Gluten-Free Asparagus "Noodle" Salad
                                                                     By: Hannah Claudia          
        (makes 1 regular serving or 2 mini appetizer servings)        

8 stalks of asparagus (i used a mixture of green & white asparagus), washed
1/2 an avocado, sliced
any other salad toppings you like: i used almond slices & craisens (my favorites!)
almond butter miso dressing


1. Hold a stalk of asparagus by the thicker end (normally you would snap this part off),
and take the vegetable peeler and start peeling towards the thinner end to create "noodles".
The part that you are holding onto is too tough to eat, so don't worry about trying to 
peel every part of the asparagus.
2. Cook the asparagus in some boiling water for 3-4 minutes, and rinse with cold water afterwards
to prevent the asparagus from over-cooking.
3. Wrap the asparagus noodles in some paper towel and squeeze out the excess liquid.
4. Toss the "noodles" in the dressing and serve :)

taking photographs at 11 am in the morning in my kitchen
results in AMAZING photos because the lighting is 
just absolutely perfect at that hour

Thanks for reading and I hope you try this recipe out!

xoxo, Hannah

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